One-Pan Chicken & Buttered Noodles

$- 4 boneless, skinless chicken thighs - 8 ounces egg noodles - 3 tablespoons unsalted butter - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup baby spinach - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can add a squeeze of lemon juice for zest. Chopped green onions also add a nice crunch. A sprinkle of grated Parmesan cheese gives a rich flavor. These garnishes will elevate your dish. Choose fresh chicken thighs for the best taste. Look for organic options if possible. Select high-quality egg noodles for better texture. Fresh garlic enhances flavor more than jarred. Use low-sodium chicken broth to control salt levels. Fresh spinach wilts better and tastes brighter than frozen. Always check for the best use-by dates on all items. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil heats, season 4 boneless, skinless chicken thighs with salt, pepper, smoked paprika, and dried thyme. Once the oil is hot, carefully place the chicken thighs in the skillet. Sear them for about 5-7 minutes on each side. You want them golden brown and cooked through. After cooking, remove the chicken from the skillet and set it aside on a plate. In the same skillet, add 3 minced garlic cloves and sauté them for around 30 seconds. You want to smell that garlic aroma! Next, pour in 1 cup of chicken broth and bring it to a simmer. Stir in 8 ounces of egg noodles. Cook the noodles according to the package instructions, which usually takes about 6-8 minutes. Stir occasionally to keep them from sticking. Once they are al dente, you're ready for the next step. After cooking the noodles, lower the heat. Add 3 tablespoons of unsalted butter and 1 cup of baby spinach to the skillet. Stir until the butter melts and the spinach wilts. Now, return the cooked chicken thighs to the skillet, nesting them into the noodles. Allow everything to warm together for an additional 2-3 minutes. Taste your dish and adjust the seasoning if needed. Serve hot, garnished with chopped fresh parsley for a pop of color and flavor. Enjoy your one-pan chicken and buttered noodles! To make your chicken full of flavor, use spices wisely. I like to season the chicken thighs with salt, pepper, smoked paprika, and dried thyme before cooking. This step boosts the taste a lot. Searing the chicken in hot oil gives it a nice brown color and a crispy outside. Cook each side for about 5-7 minutes until golden brown. This method seals in juices and keeps the chicken moist. Remove the chicken from the skillet and let it rest. This helps it stay tender. For the best buttered noodles, start with good-quality egg noodles. Cook them until they are al dente. Follow the package instructions for the right time. When you add the chicken broth to the skillet, it creates a tasty base for the noodles. Stir in the butter at the end. This makes the noodles rich and smooth. Don't forget to add baby spinach! It wilts quickly and adds color and nutrients. When serving, use a large bowl. Place the chicken on top of the noodles for a beautiful look. Garnish with fresh parsley for a pop of color. You can also add a lemon wedge on the side. This adds a fresh touch that brightens the dish. Enjoy your meal with family or friends. It’s a great way to share good food and good times! Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to check the internal temperature of the chicken thighs. They should reach 165°F (75°C) for safe consumption and optimal juiciness. Garlic Flavor Boost: For a deeper flavor, consider adding the minced garlic at the very end of cooking the chicken. This will give the garlic a fresher taste and prevent it from burning. Texture Matters: Make sure to stir the noodles occasionally while they cook to prevent them from sticking together and ensure even cooking. Fresh Spinach Substitute: If baby spinach isn’t available, feel free to use other leafy greens like kale or Swiss chard. Just remember to cook them a minute longer to soften. {{image_2}} You can easily swap out chicken for plant-based proteins. Try using tofu or tempeh. Both absorb flavors well and give you a good texture. Sauté them in the same skillet until golden. Add the same spices for that great taste. You can also use more veggies. Peas, bell peppers, or mushrooms work great in this dish. They add color and nutrients, making your meal vibrant and healthy. If you like spice, consider adding red pepper flakes. Just a pinch can make a big difference. You can also stir in some diced jalapeños for heat. Mix these into the garlic when you sauté it. This step infuses the oil with flavor and heat. For a fun twist, add a splash of hot sauce when you finish cooking. It gives a nice kick to your buttered noodles. While egg noodles are tasty, other noodles can work well too. Try whole wheat noodles for a healthier option. Rice noodles are another great choice, especially for gluten-free meals. Cook them according to package instructions for best results. You can even use spiralized veggies like zucchini or carrots for a fun twist. They add crunch and are low in carbs. After cooking, let your One-Pan Chicken & Buttered Noodles cool down. Once cooled, place the dish in an airtight container. This keeps the meal fresh. Store it in the fridge for up to three days. When you want to eat, you can take it out and enjoy it again. If you want to save some for later, freezing works well. First, cool the dish completely before freezing. Then, transfer it to a freezer-safe container. Make sure to seal it tightly. You can freeze the chicken and noodles for up to three months. When you're ready to eat, just thaw in the fridge overnight. To reheat, you can use the microwave or the stovetop. If using a microwave, place the dish in a bowl. Add a splash of chicken broth or water to keep it moist. Heat it in short bursts, stirring in between. For stovetop reheating, use a skillet over low heat. Add a little broth and stir until heated through. Always check that it’s hot all the way through before serving. Enjoy your meal as if it was just made! Yes, you can use frozen chicken thighs. Just make sure to thaw them first. Thawing helps the chicken cook evenly. You can thaw chicken in the fridge overnight or use the microwave for a quick option. Once thawed, follow the same steps in the recipe. This will give you juicy and tender chicken. If you want to swap the egg noodles, you have options. You can use spaghetti or fettuccine for a different twist. Gluten-free pasta works too if you need it. Just cook the noodles according to package instructions. This way, you keep the dish tasty and satisfying. You can prepare this dish ahead of time with ease. Cook the chicken and noodles as per the recipe. Let them cool, then store in an airtight container. Place the chicken and noodles in the fridge for up to two days. When ready to eat, reheat on the stove or in the microwave. Add a splash of broth to keep it moist and delicious. In this blog post, we explored key ingredients, step-by-step instructions, and tips for a delicious dish. You learned how to prepare chicken and cook noodles perfectly. We shared ways to enhance flavor and suggested variations for all tastes. Lastly, we provided storage and reheating tips. Remember, cooking can be fun and easy with the right steps. Keep these tips close as you create a meal your loved ones will enjoy. Happy cooking!$

One-Pan Chicken & Buttered Noodles

A delicious one-pan meal featuring seared chicken thighs served over buttery egg noodles with spinach.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

4 thighs boneless, skinless chicken
8 ounces egg noodles
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup baby spinach
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, smoked paprika, and thyme.
Once the oil is hot, add the chicken thighs to the skillet. Sear for 5-7 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chicken broth and bring it to a simmer.
Stir in the egg noodles and cook according to package instructions, usually around 6-8 minutes until they are al dente, stirring occasionally.
Once the noodles are cooked, reduce the heat to low. Stir in the butter and baby spinach, allowing the spinach to wilt.
Return the chicken thighs to the skillet, nestling them into the noodles. Let everything warm together for an additional 2-3 minutes.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley.

Notes

Serve the chicken and noodles in a large bowl, topped with a sprinkle of parsley and a wedge of lemon on the side for an added fresh touch.

Keyword chicken, easy, noodles, one-pan